CHICKEN TORTELLINI 3-BEAN MINESTRONE MASH-UP

2 tablespoons olive oil

1 large onion, chopped

3 cups celery, chopped into ½” pieces

3 cups carrots, chopped into 1” pieces

½ pound chorizo sausage, chopped into ½” pieces

10 cloves garlic, peeled and chopped

1 small red bell pepper, chopped

3 cups zucchini, chopped into 1” half moons

3 tablespoons Dish off the Block Ciao Bella Italian Spice Blend

2 teaspoon salt

1 teaspoon black pepper

8 cups chicken stock

1 cup dry red wine

1, 28-ounce can tomato puree

1, 14.5-ounce can chopped tomatoes

2 boneless chicken breasts

½ cup lentils

1, 15-ounce can cannellini beans, drained and rinsed

1, 10.5-ounce can black beans, drained and rinsed

2 cups frozen corn

2 cups frozen cheese tortellini

½ cup fresh basil leaves, chiffonade (plus more for garnish)

parmesan cheese for garnish

Heat the olive oil in a 9-10 quart Dutch oven or large soup pot (this puppy makes a lot of soup!).  Sauté the onion, celery, carrots, chorizo, garlic, red pepper, and zucchini over medium high heat, adding each in order as you chop them and stirring frequently.

When the vegetables are fragrant and everything has been added, about 8-10 minutes, add the Ciao Bella seasoning, salt and pepper to the pan, stirring to coat.

Add the stock, red wine, tomato puree, chopped tomatoes, and chicken breasts to the pan.  Bring to a boil and then reduce to a simmer.   Add the lentils, cover and cook for 30 minutes.

Add the cannellini beans, black beans, and corn to the pot and remove the chicken breasts to a bowl.  Cover and continue to simmer for another 30-40 minutes until chicken is cool enough to shred with your hands.

Shred the chicken into bite size pieces and add the shredded chicken, tortellini, and 1-2 cups of water (to desired amount of broth) to the pot and cook for another 20-30 minutes. Just before serving, stir in the fresh basil.

Serve hot garnished with more fresh basil and parmesan cheese.

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